Fusion Cooking


Local Chef Mahsa Darabi showed Kara how to make a fusion dish that has the elements of Thailand, Iran, India and South America!

Eastern influenced Sticky Rice with Mango


  • 3 cups sticky rice, soaked overnight in water
  • 2 cups canned or fresh coconut milk
  • 3/4 cup cane, palm or brown sugar
  • 1 teaspoon cardamom
  • 1 teaspoon saffron
  • 1 teaspoon salt
  • 4 ripe mangoes, or substitute sliced ripe peaches or papayas


Make Sticky Rice!

  • The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. I purchased a my Thai Lao Sticky Rice Steamer and Pot at Uwajimaya. You can also find it at Amazon or other Asian markets. You do not have to use this method to make sticky rice…it is simply my favorite method and feels most traditional.
  • Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot, do not boil. Add the sugar, salt, cardamom and saffron and stir to dissolve completely.
  • When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
  • Serve with sliced mangoes and enjoy! You can garnish with sesame seeds or fried mungbean.
  • Note on mangoes: I love using the Carabao (Philippine Mango) for this dish. Eastern influenced Sticky Rice with Mango.